How it Works
First of all, how does it work? A handcrafted wooden box will be hand-delivered to your doorstep, where it will remain throughout the duration of your subscription. This is where your weekly Farm & Larder goods will be placed each week.
“When it’s done properly, taco should be a verb.” -Jonathan Gold
Northwest Meets Southwest
This week’s box takes a flavorful detour to the Southwest while celebrating some of our favorite local producers. Handmade tortillas, Skagit River Ranch chorizo, Central Bean Company’s black beans, fresh salsa, and aged cotija cheese set the stage for taco night, while farm-fresh eggs, seasonal greens, garden cilantro, zucchini, Calabaza Mexicana, green onions, and fresh bread come together for a week of colorful, satisfying meals that are just as perfect for a casual Taco Tuesday dinner as they are for weekend entertaining.
Here are some recipe ideas for the week:
Chorizo & Black Bean Street Tacos
Warm tortillas piled high with spicy chorizo, creamy black beans, fresh salsa, and cotija make taco night the easiest meal of the week.
Chorizo Scramble
Or, breakfast tacos for the win: Just whip up this spicy scramble and serve it in tortillas with cotija cheese and salsa on top!
Nachos with Black Beans, Chorizo & Cotija
A colorful, crunchy sheet‑pan snack loaded with local beans, melty chorizo, and a bright Cotija finish.
Southwest Chopped Salad with Chorizo, Cotija & Crispy Tortilla Chips
Equal parts fresh and satisfying, this colorful chopped salad is loaded with summer vegetables, cotija, and plenty of Southwestern flavor.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Chilled Cherries with Mint & Lime
Sweet cherries meet bright lime and cooling mint in this effortless summer dessert. Light, refreshing, and full of fresh flavor, it’s the perfect way to end the meal.
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